This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Check for flour or modified food starch in pre-grated cheese (safest to grate your own from a block).
"My life is like tofu - it's what gets added that makes it interesting."
OK, so most folks don't like tofu, but it's a great vehicle - just like chicken or fish or pork. The problem is that people have tofu that hasn't been cooked or spiced well, and having plain chicken or scrambled eggs without seasoning is just as bland.
The tomatillos in this give the tacos a nice bright vinegary flavor, which balances well with the smokiness of the paprika and the sharp cheddar cheese.
If you want a spicier version, replace the smoked paprika with regular paprika and a bit of cayenne pepper.
These lovely fruits are in the same family as tomatoes and are often called Mexican Green Tomatoes or Tomatoes Verde. They are widely available in most markets and, while tomatillos look like small green tomatoes covered with a papery husk, that is where the resemblance ends.
The skin of the tomatillo is tougher and the meat of the fruit is coarse to mealy (of course a lot of the tomatoes on the market now are coarse and mealy). The flavor is acidic and has a wonderful tartness that adds character to salsas, guacamole, moles and sauces.
4 ounces tomatillos = 36 calories, 1g fat, 0g sat fat, 0g mono fat, 1g protein, 6g carbohydrates, 1mg sodium, 0mg cholesterol
Servings = 2 | Serving size =3 tacos
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe can be divisible by 2.
This recipe makes great leftovers hot or cold.
|2 tsp||olive oil|
|1 medium||poblano pepper (seeded and diced)|
|4 medium||tomatillos (diced)|
|4 medium||green onions (sliced crosswise; keep white and green parts separate)|
|fresh ground black pepper (to taste)|
|1/2 tsp||chili powder|
|1 tsp||smoked paprika|
|6 ounces||extra firm tofu (cut into 1/4 inch dice)|
|6||crispy corn taco shells|
|2 ounces||reduced fat cheddar cheese (grated)|
|6||leaves Romaine lettuce (sliced)|
|12||cherry or grape tomatoes (quartered lengthwise)|
Place a large skillet over medium high heat.
Add the diced poblano and cook for about 5 minutes. Toss frequently.
Add the tomatillos, stir, cover, and cook for about 15 minutes. Toss frequently.
Add the white part of the green onions, salt, pepper, chili powder, paprika and tofu.
Cook for about 5 minutes. Toss frequently.
Add the green part of the green onion and toss. Let cook for about two minutes.
When ready to serve, place the cheese inside the taco shells.
Top with the tofu mixture and the lettuce and tomato and serve.
Serving size = 3 tacos
Servings = 2
Amount Per Serving
|Calories 449||Calories from Fat 203|
|% Daily Value|
|Total Fat 22g||34%|
|Saturated Fat 3g||16%|
|Monounsaturated Fat 11g|
|Trans Fat 0g|
|Total Carbohydrates 47g||14%|
|Dietary Fiber 9g||34%|
|Vitamin A 74%||Vitamin C 186%|
|Calcium 35%||Iron 29%|
|Vitamin K 114 mcg||Potassium 1163 mg|
|Magnesium 152 mg|